Each Student will be assigned a Functional Food.

Each Student will be assigned a Functional Food. The student should consult associated reading material library databases books and original research papers to collate information on any two key functional ingredients found in the assigned functional food and submit a report through Turnitin. The report will contain the following sections – All sources of information should be appropriately cited in the text and listed in the bibliography at the end of the report using a consistent referencing style. The report should be a clear concise critical summary with a maximum of 3000 words excluding graphs charts tables and bibliography. Use Font: Arial; Font Size: 12; Line Spacing: 1.5T 😦 😦 😦 The function food which talked about this report is tiff !!!!!!!!😎 😐 😑 Requirements: 3000 | .doc file Introduction: Provide information on the assigned functional food. How did the food get a functional food status? Functional ingredients: Identify all the functional ingredients in the assigned functional food (polyphenol pigment fibre protein carbohydrates fatty acids or any other component). Identify the two most important functional ingredients and provide a justification as to why they are the two most important key functional ingredients. ENSURE THERE IS NO DUPLICATION OF INFORMATION IN SECTIONS 1 AND 2. Extraction/Culturing: Describe the extraction/culturing of the two key functional ingredients in the food. If the functional ingredient is probiotics (from functional food yoghurt) describe how it is isolated cultured and produced in large scale; if the functional ingredient is whey protein describe how it is isolated from milk and produced in large scale. Health Benefits: Describe the health benefits the two key functional ingredients provide in humans including mechanism. You require to provide information related to “How the key ingredient interacts with the human system to provide the health benefit?”. Legislations: The legislations associated with the two key functional ingredients should be provided with reference to FSANZ/TGA FDA or other international legislations. Conclusion: Provide an overview of the central/main points of the report without repeating the content from sections 1 to 5. Bibliography: Use a consistent referencing style. Introduction: Provide information on the assigned functional food. How did the food get a functional food status?Functional ingredients: Identify all the functional ingredients in the assigned functional food (polyphenol pigment fibre protein carbohydrates fatty acids or any other component). Identify the two most important functional ingredients and provide a justification as to why they are the two most important key functional ingredients. ENSURE THERE IS NO DUPLICATION OF INFORMATION IN SECTIONS 1 AND 2.Extraction/Culturing: Describe the extraction/culturing of the two key functional ingredients in the food. If the functional ingredient is probiotics (from functional food yoghurt) describe how it is isolated cultured and produced in large scale; if the functional ingredient is whey protein describe how it is isolated from milk and produced in large scale.Health Benefits: Describe the health benefits the two key functional ingredients provide in humans including mechanism. You require to provide information related to “How the key ingredient interacts with the human system to provide the health benefit?”.Legislations: The legislations associated with the two key functional ingredients should be provided with reference to FSANZ/TGA FDA or other international legislations.Conclusion: Provide an overview of the central/main points of the report without repeating the content from sections 1 to 5.Bibliography: Use a consistent referencing style.